Enter to Win: FREE One Week CSA Full Share at George Hall Farm

Today was the official start of our CSA season and we’re so excited to be getting our favorite summer vegetables from George Hall Farm in Simsbury, CT. The idea of fresh veggies all summer long is so exciting to me that I’m giving away a FREE full share pick up on June 26!

To enter for a chance to win a full share pick up (June 26 only) please enter using the form below. Everyone can enter one time and all entries must be received by Thursday, June 21 at 8 p.m. EST.
The winner MUST be available to pick up their share at the farm (180 Old Farms Rd, Simsbury, CT 06070) on Tuesday, June 26 between 2 and 6 p.m. The winner will be notified via email by Friday, June 22 at 8 p.m.

We’ve been signing up with the Hall family’s CSA for four years now and while it’s not the closest farm proximity wise to our house, it is the farm I hold closest to my heart.

I not only love the fruits and veggies we get, but I love the family that runs the farm, the programming they offer throughout the season (they taught me how to ferment my own foods!), and while picking up we always have the opportunity to visit some of the animals or cut some fresh flowers.

If you haven’t signed up for a CSA share this year, it’s not too late to sign up with George Hall Farm. No, they’re not paying me to advertise. I just truly love their farm!

With the potty training madness in full swing, I opted to pick up our family’s share solo this week after some personal training sessions and before daycare pick up, but I can’t wait to visit with the girls soon.

Here’s a few photos from the first pick up:

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Enter to win one full share pick up (on Tuesday, June 26 between 2 and 6 p.m.) here:

 

Planning and Planting a Garden

Spring is in full swing and we’re finally planting our garden for the season. While we plant window boxes and an herb garden with everything from thyme, oregano, basil, lemon balm, and more, it’s our vegetable garden that takes the most work and today I’m sharing a big post about our 2018 garden and how we come up with what we plant.

We have a 16’x16′ raised garden bed that we built five years ago. Initially we used pallets to create the border, but upgraded to stones last year when the pallets were too rotten/stopped working as a border. After buying seeds our first year and failing miserably, we now buy our veggies from a local nursery who is only open from the end of April to the first or second week of June! They kill it, their plants are the best around, and their veggies are in line with our organic preferences.

To say we’ve had our fair share of trials and errors would be an understatement. And every year, we know something may do well and another thing will do poorly. Sometimes it’s our fault, and other times it’s just nature–too much or too little rain, cooler temps, or something else. Who knows! But, that’s gardening.

Growing our own veggies is essential in our home and helps us save a ton of money during the New England growing season. I’ll never forget a woman once remarked at how many vegetables were on the belt at the grocery store when I was checking out. Yes, vegetables have a leading role on our dinner plates most nights. But eating so many organic vegetables can be very expensive when we’re buying them at the grocery store year round.

I have fond memories of picking veggies in my grandparents’ garden growing up and eating them after wiping any dirt on my shirt. And Chris’s parents still grow a huge garden every year. So, starting our own garden–while a lot of work–isnatural. This means on top of participating in a local CSA where we get a full share, this year marks our 5th garden season and thankfully we have a pretty great plan. But how did we come up with this plan?

When planning our garden and picking what we’ll grow, we consider the following:

  • What do we get a ton of in our local CSA share? And/or, what do they grow better than we do (either because they just do or they may have more space for a particular veggie)? We get a lot of all different vegetables from our local farm, some of which includes broccoli, cabbage, corn, and garlic. So we choose to fill our garden with other produce we may not get as much of in our weekly farm pick-up. Plus, they’re way better at growing some of these veggies than me. Or something like corn or potatoes would take up a lot of space that we can better use to grow something different.
  • What can I buy for less money at the grocery store? I can literally buy 10 pounds of carrots for $10. So, I save the space carrots could take up in our garden and opt to buy them from the grocery store (plus we get some of the best carrots in our CSA share too!)
  • What can I grow and freeze? We eat as organic as possible in our home, but year round, some organic veggies are very expensive. So, we plant 20 pepper plants. I opt to grow a ton of our own and freeze them either on their own to cook with later, or already cooked into recipes (who wants chili? My freezer is often full of it by football season in the fall!). We plant tons of zucchini for the same reason. Conventional zucchini is laden with pesticides (hello, dirty dozen item!) and organic zucchini is expensive, so we plant 6 plants and harvest all we can–either freezing it as is, or cooking it.
  • What does our family really like to eat? Or not? Last year Isla loved picking fresh cherry tomatoes from the garden, so I made sure I picked out 3 cherry tomato plants this year. I also got 3 larger sized tomato plants for salads, making sauce, etc. In the past we grew larger cucumbers, but I opted for the smaller pickling size this year because we love homemade pickles, and they’re easier for the girls to eat when reaching for a fresh snack.

Once you’ve figured our what you want to grow, it takes some practice to lay it all out and make everything fit. Truthfully, we overfill our garden. But I’ve never regreted it! We end up with so much of everything and nothing tastes better than fresh vegetables, literally picked minutes before dinner. We or the ducks eat it so I never feel wasteful. Eventually, I’d love to tackle growing things like sweet potatoes and onions. But for now, I think we have another great garden to look forward to!

Here’s what we put in our garden, and how we lay it out:

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We normally need two trips to buy everything we need, but for about $150 we get all the veggies, herbs, and flowers we’ll need for the year. Seriously, you can’t beat that!

The first time I went solo with the girls and tandem wore them for the first time. My selfie attempt was a fail, but thankfully our trip was a success. So many people commented that I was a super mom, but honestly I just felt like a mom doing what she had to do. I was just so happy the girls behaved!

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The second time we went, Chris joined and it was definitely easier. We both wore a baby.

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Side note: Does anyone else’s toddler scoff at the camera? This girl does not like having her picture taken lately!

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And both times we bribed Isla with a donut treat if she behaved. Yes, I’m definitely not above bribery. With an almost 2 year old, it works. Our favorite donut shop is down the road from the nursery. Who doesn’t love an Elmo donut?

Once we have our veggies, they typically hang around until we have the time to plant them. This year we really waited to make sure the weather wouldn’t be freezing again.

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plants

Here’s a before photo of the garden, full of weeds (plus a cameo by a couple of our ducks):

garden-before

And an after. We still have to place newspaper and shredded straw to block weeds, but we can’t wait until we can start harvesting some of these veggies in a few more weeks!

garden-planted

Tell me, do you have a garden? What do you plant? Happy spring all!

Healthy Asian Ramen with Asparagus

Does anyone else love Asian food, but not love all the calories and salt that often come with it? Today, I’m bringing you a quick, easy, versatile Asian dish (it’s even vegan friendly!) that will make good use of a spring vegetable currently on sale at seemingly every grocery store–asparagus!

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Asparagus is a super veggie in my book. It’s full of vitamins and minerals like A, C, E, and K, plus chromium. It contains glutathione, a powerful compound which helps eliminate free radicals in the body and break down carcinogens. Among other pros, asparagus is a natural diuretic, so instead of storing water after eating this dish (sorry General Tso chicken!), you should find yourself losing excess water weight. Score!

ramen

This dish is packed with protein from not only ground meat or seitan, but from millet and brown rice ramen noodles. These noodles are an awesome Costco find and now a regular staple in our pantry as long as Costco carries them. They’re ready in less than 10 minutes and one serving contains 4 grams of protein and just 130 calories. Even if you leave the meat or seitan out of this recipe, you can create a meal of complete protein by combining these noodles with the veggies. I used ground beef when I made the recipe this time, but however you prepare your meal, I’m sure you’ll love the gingery, saucy flavor of this healthy spring dish.

asparagus-ramen

Healthy Asian Ramen with Asparagus

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb ground beef, pork, turkey, or seitan 
  • 1/2 cup diced yellow onion
  • 4 cloves garlic, diced and divided
  • 1 bunch asparagus, chopped
  • 1.5 tbsp coconut aminos
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 3 tsp ground ginger
  • 1 tsp Sambal oelek (ground fresh chili paste) or siracha sauce–someimes I add more for more heat
  • 3 pads (6 servings) of millet and brown rice ramen
  • sesame seeds, for garnish (optional)

Directions

  1. Heat a skillet to medium and brown your protein of choice. Remove from pan and set aside when done.
  2. Leaving a small amount of fat in the pan (or adding 1 tsp of cooking oil of your choice) add the diced onion, half the garlic, chopped asparagus and cook until tender, or about 6-8 minutes.
  3. While the veggies are cooking, bring a pot of 6 cups of water to a boil. Cook the ramen according to the instructions on the package.
  4. When the vegetables are cooked, add your protein back to the skillet plus the remaining garlic, along with the rest of your ingredients (coconut aminos through the chili paste/siracha). Stir to combine and let cook for about 2 minutes.
  5. Drain your noodles and combine all the ingredients in a bowl or layer on your plate. Garnish with sesame seeds and enjoy!

If you try this recipe, let me know what you think in the comments below. Additionally, what’s your favorite way to eat asparagus, or do you have another favorite spring vegetable? 

 

 

Random Ramblings: Respectful Parenting, Healthy Eating, & Podcasts

Today I’m checking in with a whole bunch of randomness to help clear my mind AND share more about honest and raw truth about myself, my life, and my habits with you– my awesome readers!

The forecast is finally tempting us with temps above 50 later this week, but as we’re waking up so another day where snow is falling from the sky (it’s April 10, right?!), I’m trying to keep my attitude and outlook positive today. Aaaaand I’m living in struggle city. Or after experiencing a not-so-pretty grown up temper tantrum when my toddler refused to stay still while I got her dressed this morning (she often does this as my husband so nicely reminded me), I’m living in failure city.

Clearly I’m harboring some mom guilt today. I know I’m far from a failure, but my high strung and short-tempered self is jealous of those who are a lot more patient than me. And honestly, I’m just in this funk, AGAIN. Mother nature, please stop knocking me down with your cold and snow! Hopefully this is the real, real end of winter.

Thinking about parenting and how I can avoid more mommy meltdowns when the weather can’t be my excuse anymore, I’ll share that we’re trying to practice respectful parenting using a lot of Magda Gerber’s principles. Gerber really emphasizes respect for and trust in our growing babies. The big picture of our goals mean we trust that our children are capable growing little people. We try not to yell when there are meltdowns or defiant moments, instead opting to stay calm, gently redirect while being firm, but fair. When conditions are ideal (ie. when everyone is happy and sweet) it works awesome. And when a meltdown happens and I use the tools I’ve been learning, I find I stay more calm and the hard moments end sooner and more productively. Alas, when parenting children who are trying to make sense of these huge emotions they’re feeling every day sometimes it’s hard, for everyone! This morning’s mommy eruption was not in line with my parenting goals. Grace. Being a mom keeps me seriously humble and thank goodness I know I’ll have lots more opportunities to do better.

Other things on my mind today: healthy eating. As I mentioned last week, I’ve been motivated to really get my diet back on track. I’m reducing my chocolate chip intake by handfuls (no, seriously…) and replacing my cravings for sugar with more veggies and natural sugars like fruits.

I’m currently chomping on carrot sticks and hummus.

hummus-carrots

I can’t say cutting out the junk food is easy right now (cravings are real and you don’t have to be pregnant to have them), but I’ve done this before and know it will be worth it.

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Breastfeeding can’t continue to be an excuse to keep eating junk (at least not for me) and I’d like to rely less on high rise yoga pants and flexing my muscles to mask my postpartum pouch (which of course, I’m super proud of and grateful for, but hello–I’m human and fitness focused!).

We’ve restocked the freezer and pantry at Costco and Aldi a few times in the last couple weeks and I’m excited to feel prepared to keep working at self improvement.

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With two kids, my dinners have been so simple over the last six+ months and thankfully these even healthier meal options are still super easy. I know I haven’t been doing the “What I Ate Wednesday” posts anymore (because they were time consuming and not as popular), but I am still meal planning and some of the menu offering in our home over the next couple weeks will include:

  1. Salmon with Veggies
  2. Pesto Chicken and Veggies
  3. Chicken with Avocado Salad
  4. Ham, Apple, and Sweet Potato Egg Scramble
  5. Spaghetti Squash and Meatballs
  6. Sweet Potatoes Stuffed with Shredded Chicken (BBQ or Buffalo Chicken)
  7. Healthy Ramen with Asian Beef and Asparagus (this last one is an original from my kitchen! Watch for a recipe later this week)
  8. Turkey Quinoa Taco Casserole
  9. Burrito Bowls with Cauliflower Rice

If the actual meal isn’t popular, these are all dishes with at least toddler and baby-friendly ingredients (yes, Josie is eating now too–she looooves food), like avocado, sweet potato, salmon, meatballs, and loads of veggies (most of which both girls will actually eat if they’re not too tired). Sweet!

Something else I’ve been doing that makes me feel good is listening to podcasts. It’s a fun way to listen and learn while I’m driving, with the kids, or getting some work done. Some of my favorites lately have been:

  1. Well-Fed Women – I love the honest advice these two women give on health nutrition, and fitness related topics. Their podcast description says, “Expect real talk, moderately amusing banter, and empowering advice for women, from women” and I think this sums up their show great. I’ve really enjoyed episodes #162-#165 in the last few weeks.
  2. The mindbodygreen – This podcast is full of awesome info on a whole host of health related topics and all from pioneers in the health industry.
  3. Unruffled – This is a parenting podcast by Janet Lansbury, a parenting expert focused on the respectful parenting practices we’re trying to use. Listening to this podcast helps me stay mindful and focused on my efforts and reminds me I’m an imperfect human capable of trying again when I slip up.

If you’re interested in more of the ramblings from my brain these days, follow my IG account where I’ve been trying to post more regularly. Things I’m thinking about sharing in the upcoming weeks include healthier dessert options, ways you can cleanse your diet and jump start weight loss, what we’re planting in our garden this year, exercises you can do at the office, and a workout you can do on your next hike, my Costco and Aldi grocery lists, the benefits of fermented foods, and more.

Tell me, what are some topics you’d like to hear more about? Share on social media, or in the comments below! 

 

10 Small Changes To Live a Healthier Life

The countdown to Easter has started around our house. This weekend we enjoyed some Easter parties and egg hunts and while I haven’t loved Easter in years, I’m really enjoying celebrating with our girls. This is the first year Isla can really participate in and enjoy some of the traditions associated with Easter and with so little time between St. Patrick’s Day and Easter this year, we’re really cramming in the festivities around our house right now.

Along with the parties and egg hunts, we dared to dye Easter eggs with two under two. And surprisingly, Josie was the first to spill a cup of dye. It’s fun starting traditions with our girls. With this fun activity we ate a simple and toddler friendly dinner of baked chicken tenders, tomato salad, and carrot sticks.

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In my last post, I talked about how it’s all of these small changes that help create the larger and more amazing accomplishments and transformations. So, today I thought it would be helpful to talk about some of the small changes you can make today to live a healthier life.

A lot of the time, when someone is trying to get healthy they give up because it feels too hard and unrealistic. People think they have to do everything right to be healthy and when that seems overwhelming, they give up. And I think if I thought I needed to exercise for an hour every day and eat nothing but salads that I would give up too.

Thinking about the results I’ve seen firsthand over the last several years, I often think my clients who experience the best success (ie. the long term results), are successful because they were making smaller and consistent changes. Making changes in this way means you can be thoughtful about your current diet and exercise routine, and you’re truly able to make thoughtful changes that build up to a lifestyle change and most importantly–something maintainable.

So, what changes can you make today?

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  1. Swap your favorite indulgence with a healthier alternative 3 times per week.  What food are you eating regularly and too much of? What food are you not eating enough of? I ask my clients these two questions almost every week. And over time, by reducing your intake of your favorite indulgences, either by cutting down on portion size or not eating it at all 3 times per week, and replacing them with a healthier alternative you’ll see and feel a difference. And hopefully these kinds of changes will become permanent. Some good examples include cutting down on a portion of nuts and subbing that extra serving with an apple. Swap ice cream after dinner with a bowl of your favorite cereal. Eat scrambled eggs with spinach three times per week instead of a bagel. By committing to a change just three times per week, the change isn’t overwhelming and you can still feel like you’re enjoying some of your favorite things.
  2. Reduce the number of alcoholic beverages you’re consuming. Except when I’m pregnant, I do not eliminate alcohol from my diet. However, I do limit myself to a few drinks per week. One of the ways I hold myself accountable is limiting my drinking to weekends with special exceptions. After spending almost 2 years without drinking (because I was preggers), I don’t want to give up alcohol, but I choose to drink a few days per week so I can really enjoy the drinks I’m having.
  3. Swap soda for seltzer. Men shouldn’t be consuming more than 6 teaspoons of added sugar a day, and women shouldn’t be consuming more than 5. A can of Coke has more than 9 teaspoons alone, plus a whole bunch of other ingredients your body doesn’t need.
  4. Stop consuming artificial sweeteners. One of the biggest reasons I can’t stand artificial sugar is because it “tricks” the body and your metabolism. Consuming artificial sugar sends a message to the brain and body that you’re about to get a sugar rush soon, but it never comes. Confused, your insulin levels may rise even higher than if you had actual sugar, and then you’re triggering the fat storage system. Without getting too into things, it’s a messy and dirty cycle! Stop messing with your your body and just cut these chemicals out of your diet for the biggest benefit.
  5. Consume ginger, lemon, apple cider vinegar and/or other naturally detoxing ingredients. One of my favorite, natural detoxing regimens includes a regular cup of lemon ginger herbal tea. This is especially great after I’ve eaten some particularly salty food or am experiencing some water retention.
  6. Add fermented foods/beverages to your diet. I am always touting the positive effects of fermented foods to family, friends, and strangers (sorry, not sorry). I love fermented foods and drinks for so many reasons that I will eventually write a whole post about them, but in short: fermented food improves your immune system, can help improve your mood, and yes–it can help aid in weight loss. Some of my favorites include kombucha, sauerkraut (not the mushy stuff your grandma used to serve on top of hot dogs), and kim chi. Just a little bit goes a long way.
  7. Flavor your coffee with an alternative to your favorite processed “dessert” creamer. Reese’s Peanut Butter Cup creamer may taste good in your coffee, but it’s not good for you. Instead, consider flavoring your coffee with a slurry of a tablespoon of whole milk, a pinch of cinnamon, and a few drops of your favorite extract (vanilla, hazelnut, almond, coconut, or pumpkin spice).
  8. Go for a quick 5 minute stroll once per hour. If you have a desk job (and even if you don’t), go for a walk once per hour! You don’t have to log a mile, but keep moving to keep blood flowing, feel energized, improve your mood, improve your focus, and more. Hopefully this small movement will help you want to move more than you have more time at another point in your day too!
  9. Drink more water. Aim to drink about half your body weight in ounces in a day. If it feels like a lot more than you’ve been doing, you can count one cup of coffee into your ounce count. Staying hydrated also keeps your body functioning optimally. If you’re drinking enough water you should hopefully be moving enough through the day as you need to keep visiting a restroom.
  10. Exercise for 20-30 minutes, 3 times per week. If that seems overwhelming, be creative when you plan your exercise. Do 10 minutes of exercise a few times a day. Fit in a set of ab exercises while your breakfast is cooking. Go for a walk with the family a few evenings per week. Do some jump squats before you get in the shower and push ups before you go to bed. Fitting in regular movement will help you start exercising more regularly and maybe eventually for longer chunks.

All of these changes might not be easy, or sexy, or even fun. However, I do find that over time, they really help you be a healthier version of yourself for the long term.

When you’re fighting to make these kinds of commitments, the number one way I help myself stay on track is education. Educate yourself! Educate yourself about WHY these changes help you achieve your goals. Get on Google and remind yourself why you’re making these changes in the first place. Unsubscribe from the junk food videos popping up on your social media news feeds and surround yourself with information that supports the healthy changes you’re making instead. When getting healthy, education is your best tool.

Think about what you’re putting in your body regularly and about how various choices you’re making are affecting your waistline, immunity, inflammation, wallet, and more. Consider how eliminating, reducing, or adding something to your life can help you feel better and achieve your goals. Then the likelihood of your sticking to things is a lot more likely!

What are some changes you’ve made to start living healthier? Which one of these changes will you make first? Share in the comments below.

What I Ate Wednesday – Week 4

This week’s eating has been full of more “cheating” than normal. I honestly don’t like to consider any of my eating to be cheating because then it’s potentially associated with guilt or shame. And what we eat shouldn’t make us feel guilty. Or shameful. But looking back at my week of food, I have no problem being aware of what I’m eating and I’m highly aware of the choices I made and that many of them were less than normal.

Some of these choices included donuts from our favorite local donut shop (seriously one of my favorite foods), a couple of beers and glasses of wine, a super creamy seafood bisque, a slice of pepperoni pizza, and french fries (x2), and a Carvel ice cream cone (ice cream = my all time favorite food). I’ll only justify these choices by reminding myself I don’t normally eat like this, I can actually remember the treats I had because they were delicious and I enjoyed them because they are treats, and most of my meals have still been very healthy so I’m not totally off the tracks!

Making most of our own meals at home helps ensure that health factor. Earlier this week I was reminded of why I make so many meals vs. going out to eat or ordering take out.

Chris and I enjoyed an amazing and rare date day on Monday (thanks Grammy and Grandpa). We slipped and slid our way through an awesome hike in the snow where we saw four deer and took in a gorgeous view.

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Then, post hike we scarfed down a kid free meal at a local pub. We opted to sit at the bar since we can’t do that with kids in tow. We shared that bisque, some delicious seasoned french fries, some roasted brussels sprouts with bacon, and a turducken sandwich. Holy yum!

While I don’t have any photos of our food because we were too excited to dig into everything and we were actually just trying to enjoy our time together, I did take a quick, blurry selfie of the two of us enjoying some tasty craft beers.

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We both stuffed ourselves silly. Like to the point where we both had stomachaches as we walked out of the bar. Honestly, I don’t think we even ate so much on Thanksgiving! Probably because we were with our kids that day and Isla kept us busy chasing her around the house. But seriously, the next day it’s like I had a food hangover. While I think we definitely made the most of our outing, I won’t be eating so much in one sitting again for a long time.

Eating out wasn’t the only place I went buckwild recently. Does anyone else sometimes buy way too much at the grocery store? While I normally make a list and stick to it, last week I bought way more than we could eat in one week. I needed to restock our cabinet with things like coconut and olive oil, pastas, beans, and tomatoes, but I also bought a surplus of veggies and meat. I may have gone grocery shopping before eating lunch…

So this week I’m scraping together meals with whatever is left over in our pantry, fridge, and freezer. Here’s a quick peek at what’s coming out of our kitchen this week.

elmo-donut
Who can resist an Elmo donut? Not our 19 month old! Or her mom. 
turkey-burgers
Turkey burgers in the grass with some krinkle cut fries and vino
quinoa-rice-beans
Quinoa “rice” and beans

Breakfasts: 

  • Egg and Cheese Quesadillas
  • Protein Waffles
  • Scrambled Eggs with Veggies and Toast
  • Steel Cut Oatmeal

Lunches/Dinners: 

  • Quinoa “Rice” and Beans
  • Turkey Burgers (in the grass)
  • Whole Wheat Pasta with Chicken Sausage
  • Pan Fried Pork Chops
  • Veggie Lasagna (from the freezer)
  • Tuna Sandwiches
  • Chicken Soup

Sides: 

  • Blistered Peppers and Onions
  • French Fries
  • Peas
  • Roasted Broccoli with Garlic and Crushed Red Pepper
  • Baked Sweet Potatoes
  • Carrot and Celery Sticks

What are you eating this week? Share in the comments below. 

What I Ate Wednesday – Week 3

Happy Valentine’s Day all! As I summed up yesterday, we enjoyed a day full of love-themed festivities in our home today. While we enjoyed some outdoor time (it was finally warm enough to take the littlest peanut outside), we also finished some Valentine’s for Isla’s classmates at daycare and enjoyed dipping strawberries. Then we finished our day with a “red” dinner of red lentil pasta with red sauce, plus salad.

The last few weeks have brought full on teething back for Isla and feeding her has been a struggle. While thankfully her spirits have been great, these two year old molars are no joke and food she normally loves have been met with total disdain. I’m operating by the “fed is best,” motto and when worst comes to worst I’m packing her with high calorie foods and smoothies. This includes foods like beans, bananas, nut butters, avocado, oats, chia, whole milk yogurt, etc.

Meal planning has been more simple with the hope that she will eat something (really, anything!) at all. I’m barely using any recipes this week, opting instead for things like rotisserie chicken and bagged salad, and other go-to’s like eggs and chicken sausage.

Here are some photos of what we’ve been eating this week, followed by a comprehensive list of the meals gone by and to come.

aussie-bites
A high calorie snack option this week includes these Aussie Bites from Costco. One cookie = 130 calories and lots of good for you ingredients.
bagged-salad
Bagged salad for the win!
black-bean-brownies
Isla loved making (and eating) these Black Bean Brownies
pasta-veggies-sausage
In a pinch for time one evening, I threw together some pasta with tons of veggies and sauteed chicken sausage
rotisserie-chicken-salad
One of the easiest meals around here is bagged salad with rotisserie chicken or beans. This is especially great on a night when I threw together a mash up of “toddler” foods or a smoothie for Isla’s dinner.
salmon-leftovers
Here’s some leftover salmon from last week, with green beans and mashed potatoes. This ginger kombucha on the side is $4.50 off at Costco through this weekend!
trader-joes-almonds
One of my naptime treats has been these almonds from Trader Joe’s. These have been and probably will always be one of my favorite TJ’s items.

Breakfasts: 

 

 

Lunches/Dinners: 

  • Pasta with Veggies and Mild Italian Chicken Sausage
  • Rotisserie Chicken
  • Red Lentil Pasta with Tomato Basil Sauce
  • Quinoa Fried “Rice”
  • Roasted Turkey and Mozzarella Open Face Sandwiches with Kale, Tomato, and Black Fig Balsamic Vinegar
  • Eggs with Chicken Sausage

Sides: 

  • Taylor Farms Mediterranean Crunch Chop Salad
  • Mashed Potatoes
  • Green Beans with Garlic
  • Sticky Sesame Cauliflower
  • Roasted Beets and Carrots
  • Homefries
  • Fruit Salad

What are you eating this week? Share in the comments below.